SPICY PULAO

Preparation time: 10 minutes. Cooking time: 13 minutes. Serves 4.

1 cup long grained rice

½ cup green peas

½ cup diced carrots

2 tbsp curds

a few mint leaves

2 tbsp ghee

salt to taste

To be ground into a chilli paste

6 Kashmiri chillies

3 cloves garlic (lehsun)

12 mm. (½”) piece ginger (adrak)

2 tsp coriander-cumin seed (dhania-jeera) powder

1. Clean and wash the rice. Soak in lukewarm water for about 10 minutes. Drain and keep aside.

2. In a glass bowl, combine the ghee and the chilli paste and microwave on HIGH for 1 minute.

3. Add the rice, peas, carrots, curds and salt with 2½ cups of hot water. Microwave on HIGH for 12 minutes, stirring twice in between after every 4 minutes.

4. Add the mint leaves and toss lightly.

Serve hot.